Description
This hearty Brazilian classic features black beans slow-simmered with pork, bacon, and sausage for intense umami depth from smoked meats and fermented notes. Onions, garlic, and bay leaves build savory layers, finished with toasted farofa for crunch. A one-pot comfort dish perfect for gatherings, ready in about 2 hours.
Cultural Background
Feijoada originated in Brazil as a fusion of Portuguese, African, and Indigenous culinary traditions, with roots in the hearty bean stews brought by Portuguese colonizers and adapted by enslaved Africans using affordable cuts of pork and black beans. It became Brazil's national dish, traditionally prepared on weekends or special occasions like Carnival, often served family-style with rice, collard greens, and orange slices to aid digestion. The use of multiple smoked and salted meats reflects historical preservation techniques in tropical climates.
Recipe Info
PREP TIME: 20 minutes (plus 8 hours soaking)
COOK TIME: 2 hours
TOTAL TIME: 10 hours 20 minutes
SERVINGS: 2
DIFFICULTY: Medium
Ingredients
- 5 oz dried black beans, picked over and rinsed
- 4 cups water, plus more as needed
- 3 oz thick-cut bacon, diced
- 5 oz smoked pork sausage such as linguica or kielbasa, sliced into 1/2-inch rounds
- 4 oz boneless pork shoulder, cut into 1-inch chunks
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1/3 cup cassava flour (for farofa)
- 1 tbsp unsalted butter (for farofa)
- Cooked white rice, for serving (optional)
Instructions
- Place the dried black beans in a large bowl, cover with 3 inches of cold water, and soak overnight or for at least 8 hours; drain and rinse before cooking.
- In a medium heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat; add the diced bacon and cook, stirring occasionally, until it renders fat and begins to crisp, about 5 minutes.
- Add the pork shoulder chunks and sausage slices; cook, stirring, until the meats are lightly browned on all sides, about 6-8 minutes total.
- Stir in the diced onion and cook until softened and translucent, about 4 minutes; add the minced garlic and cook for 1 minute until fragrant.
- Add the drained black beans, bay leaves, salt, pepper, and 4 cups water; bring to a boil over high heat, then reduce to a gentle simmer.
- Cover partially and simmer for 1 hour 45 minutes to 2 hours, stirring occasionally and adding a splash of water if the stew becomes too thick; the beans should be very tender and creamy, and the broth should be thick and dark with visible meat pieces.
- While the stew simmers, prepare the farofa: melt the butter in a small skillet over medium heat, add the cassava flour, and toast, stirring constantly, for 4-5 minutes until golden and nutty; remove from heat.
- Taste the stew and adjust seasoning with additional salt if needed; remove bay leaves before serving.
- Ladle the stew into bowls, top with a spoonful of toasted farofa for crunch, and serve hot with rice if desired.
Tips
- Soak the beans overnight for even cooking and better texture; if short on time, use a quick-soak method by boiling for 2 minutes then resting 1 hour.
- Do not rush the simmer; low and slow develops the deep smoky umami without breaking down the meats too much.
- For a smokier flavor, substitute some of the sausage with smoked ham hock or add a pinch of smoked paprika; substitute cassava flour with toasted breadcrumbs if unavailable.
Nutrition
Calories: 720
Protein: 38g
Carbs: 65g
Fat: 32g
Tags
Brazilian, Savory/Umami